Small Batch Jelly, Jam and Marmalade

When you grow your own fruit it’s not always possible to harvest enough for a favorite recipe, so it’s handy to know how to make a small batch of jam or marmalade with what you can harvest. We grow our own Calamondin oranges (in Ohio) and these have been hanging on the tree for a while. I should have picked them weeks ago but, well you know, we were busy. Amazingly,  the oranges were still perfect. Last year we made Poppy Seed Rolls with Calamondin Orange Marmalade which you can find here. This year I want to keep some marmalade on hand for guests.

Here is how to make a small batch of Calamondin Orange Ginger Marmalade without adding boxed fruit pectin. You can use any fruit you may have on hand. The key is to use equal amounts of fruit and sugar.

Wash the small, tart oranges and chop in a food processor for a few seconds. (This keeps all of the juice in the bowl instead of leaking across your cutting board and into the sink.) Remove any stray seeds you find. Continue pulsing until evenly chopped.

Finely chop a 1/2 inch slice of peeled fresh ginger and add to the fruit.

Pour all into a measuring cup to see how much you have. This is the amount of sugar you need. (I ended up with 1-2/3 cup of fruit and 1-2/3 cup of sugar).

Pour the fruit mixture and sugar into a stainless steel saucepan.

Bring to a boil and cook for about 30 minutes, stirring occasionally.

While the marmalade is cooking wash a few pint jars, rings and lids. Then turn the jars upside down in an inch or so of water and boil them along with the lids.

The marmalade is ready when the syrup clings to a stainless steel spoon. Scoop up some hot marmalade on a spoon, cool it slightly and pour it into a cup. Does the marmalade sheet across the spoon? Then it’s ready.

Ladle the hot syrup into hot jars and add the lids and screw on the rings.

Place the jars into a hot water bath. Make sure the hot water covers the jars by an inch. Bring to a boil and boil for 10 minutes.

Cool the jars and store for a later use.

Unfortunately, our homegrown, homemade, small batch, Calamondin Orange Ginger Marmalade is all gone or I would give you a taste. We slathered it on homemade Yogurt Crescent Rolls along with scoops of  butter. The jars never even made it into the cupboard.

[Just having fun; all photos taken with my iPhone 4s.]

 

 

Comments
4 Responses to “Small Batch Jelly, Jam and Marmalade”
  1. Cindy says:

    Hey Jennifer,
    How about the recipe for the “yougurt Crescent Rolls”…..they look fabulous….unfortunately, I don’t have any of those Calamondin oranges….will try with another fruit….does the fruit need to be acidic (like oranges)?
    Thanks,
    C

  2. Jennifer says:

    Miss C

    The Yogurt Crescent Rolls are from A Taste of Kansas City Then and Now, a wonderful cookbook I received as a gift on one of my speaking adventures. You can find it here: http://www.ccvi.org/get_involved/friends_of_ccvi.asp
    Proceeds support The Children’s Center for the Visually Impaired.

    According to the National Center for Home Food Preservation:
    http://nchfp.uga.edu/
    Fruits that are high in acid can be processed safely in a Boiling Water Canner. Most fruits, including berries are high in acid. Check this resource if you have a question.

    Orange peels are also high in pectin which causes the jelly to gel. Later in the summer when I make elderberry jelly I will add cut up apples to the boiling mixture; elderberries are low in pectin and apples with peels are high in pectin.

    You are near blueberry country where you live. I have a friend whose mother makes a fabulous Blueberry Ginger Jam. I need to get that recipe!

  3. Debi says:

    Do you grow your oranges outdoors or in a greenhouse? Where did you get such a wonderful fruit that will grow in OH? How long did it take for it to mature and produce fruit? So many questions! Can you feel my excitement? Hope we can get together again soon.

    Debi

  4. Eugenie says:

    Thanks Jennifer, for a perfect recipe for calamondins from a small potted tree. I move the little tree outside for summer and inside for winter in a sunny, warm spot. Some years I have a bonanza harvest, some smaller. I used your recipe the first time a few years ago, and am glad to find it again in 2014!